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不同酶及其处理对酸枣破核率的影响
引用本文:韩克勤,梁 肖,张明春. 不同酶及其处理对酸枣破核率的影响[J]. 保鲜与加工, 2009, 9(3): 30-32
作者姓名:韩克勤  梁 肖  张明春
作者单位:天津商业大学生物技术与食品科学学院制药工程系,天津市食品生物技术重点实验室,天津300314
基金项目:天津市科委支撑计划项目 
摘    要:应用纤维素酶、果胶酶以及纤维素酶与果胶酶复合酶的不同酶解温度及时间对酸枣核进行前处理比较。结果表明,纤维素酶与果胶酶的复合酶前处理效果相对最好,最佳工艺条件为:固液比1:2,酶解温度50℃,酶解时间3h,再干燥核,机械法破核。与传统工艺比较,复合酶前处理后再用机械法破核,比只用机械法破核的传统工艺,一次性破核率提高50%以上。

关 键 词:酸枣  纤维素酶  果胶酶  破核率

Influence of Pretreatment by Different Enzyme on Stoned Rate of Wild Jujube
HAN Ke-qin,LIANG Xiao,ZHANG Ming-chun. Influence of Pretreatment by Different Enzyme on Stoned Rate of Wild Jujube[J]. Storage & Process, 2009, 9(3): 30-32
Authors:HAN Ke-qin  LIANG Xiao  ZHANG Ming-chun
Affiliation:Department of Pharmacy Engineering;School of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;Tianjin 300134;China
Abstract:Pretreatment seed of wild jujube by eellulase and pectic enzyme at different enzymolysis times and temperatures are studied. The result showed that, the pretreatment by enzyme complex of cellulase and pectic enzyme is the best. The optimum technological condition were as follows: solid to liquid ratio is 1:2, temperature 50℃, enzymolysis time 3 h. After the enzymolysis, dryness and breaking up by mechanical process. Stoned rate of wild jujube seed by pretreatment of the enzyme complex of cellulase and pectic enzyme is 50% higher than the traditional technology which breaking up only by mechanical process.
Keywords:wild jujube  cellulase  pectic enzyme  stoned rate  
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